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February 12, 2011

WHOOPIE PIES WITH MINT FILLING AND CHOCOLATE GANACHE

HAPPY VALENTINE'S DAY ON MONDAY!!

Here is one more Valentine's recipe for you. I found this recipe online the other day and I jumped up and made them immediately. They were so easy to throw together and they tasted so yummy. I am a huge mint chocolate fan!

I changed up the recipe slightly. The cookie recipe didn't call for any salt? I wondered if they just forgot to type it in the recipe? So, I added a little salt to my cookies. Also, the filling called for egg whites and I was a little scared of eating the raw eggs, so I left that out and I added a little Vanilla Coffee Creamer to make it the right consistency and of course I added more powdered sugar, because I love lots of filling. My filling turned out so yummy, I was eating it by the spoonful (No Joke)! All together, they are delicious. I really really like these cookies. The cookie is very soft and cakey with a perfectly minty frosting and a creamy ganache.

For the Mint Filling: Using an electric mixer, beat shortening, peppermint extract and vanilla extract until blended. Add powdered sugar, one cup at a time. If it gets too thick, add vanilla creamer or milk to reach desired consistency and is light and fluffy. Add a few drops of food coloring, if desired.

For the Chocolate Ganache: Bring cream to a simmer in small saucepan. Remove from heat and add the chocolate chips; whisk until smooth. Cool until lukewarm, but spreadable, about 15 minutes.

To Assemble the Cookies: Spread 1 tsp. of ganache onto one side (flat side) of half the cookies and place cookie, ganache side up, on cookie sheet. Spread a giant spoonful of filling onto the flat side of the remaining cookies. Place peppermint filling topped cookie atop each ganache topped cookie, pressing slightly to adhere. Yield: 15 whoopie pies (I got about 18 whoopie pies).